Lipid classes and triacylglycerols in coffee samples from Brazil: effects of coffee type and drying procedures

The effects of coffee type and drying procedures on the lipid classes and t riacylglycerols were determined in coffee samples from Brazil. Three types of coffer (immature, cherry beans and a random mixture of coffee beans) wer e harvested and dried by two commonly used procedures (conventional oven dr yer and patio) and the lipid classes and triacylglycerols were determined. The following six treatments (T-1-T-6) were carried out for the determinati ons of lipid classes and triacylglycerols: randomly obtained mixed coffee s amples dried in a conventional dryer and patio dried (T-1 and T-2, respecti vely); immature coffee beans dried in a conventional dryer and patio dried (T-3 and T-4. respectively) and cherry beans dried in a conventional dryer and patio dried (Ts and T-6, respectively). For the six treatments the perc entage of sterol esters (SE), triacylglycerols (TAG), terpene eaters (TE), monoacylglycerols (MAG), diacylglycerols (DAG) and free fatty acids (FFA) v aried in the intervals of 2.0-2.7, 72.1-75.2, 13.1-14.8, 2.7-4.6, 1.8-2.3 a nd 2.0-2.5, respectively. Twelve triacylglycerol classes with 0 to 7 double bonds were identified. The major components were distearolinolein (25.97 t o 37.07%), stearooleolinolein (12.4 to 14.73%) and stearodilinolein (27.7 t o 37.77%). There was a significant effect (P > 0.05) of type of coffee and drying on the percentage of lipid class-TAG and DAG, respectively, but not for SE, TE, FFA and MAG. For the major TAG class S2D, only T-3 was differen t from T-4 (P i 0.05), indicating a possible effect of drying on the immatu re coffee beans. However, no such effects were noted for T-1 and T-2 nor fo r Tg and Tg (P > 0.05). For SMD, only T1 was different from T-4 (P < 0.05). For D2S T-1 was different from T-2 (P < 0.05) as was Tg from Tb indicating possible effect of drying on randomly obtained coffee and cherry bean coff ee samples. (C): 2001 Elsevier Science Ltd. All rights reserved.